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International Journal of Food Properties Volume 10, 2007 - Issue 3
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Original Articles

Frozen State Transitions in Freeze-Concentrated Lactose-Protein-Cornstarch Systems

Kawal Jit Singh Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
&
Yrjö H. Roos Department of Food and Nutritional Sciences, University College Cork, Cork, IrelandCorrespondence[email protected]
Pages 577-587 | Received 21 Aug 2005, Accepted 01 Oct 2006, Published online: 10 Aug 2007

Citations (6)

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Read on this site (1)

Kawal Jit Singh & Yrjö H. Roos. (2010) Physical State Study of (Sugar Mixture)-Polymer Model Systems. International Journal of Food Properties 13:1, pages 184-197.
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Articles from other publishers (5)

Eoin Murphy. 2022. Advanced Dairy Chemistry. Advanced Dairy Chemistry 457 492 .
Mengjie Xu, Guangming Chen, Cunhai Zhang & Shaozhi Zhang. (2017) Study on the Unfrozen Water Quantity of Maximally Freeze-Concentrated Solutions for Multicomponent Lyoprotectants. Journal of Pharmaceutical Sciences 106:1, pages 83-91.
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R.G.M. van der Sman. (2013) Moisture sorption in mixtures of biopolymer, disaccharides and water. Food Hydrocolloids 32:1, pages 186-194.
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Da-Wen SunNoemi Zaritzky. 2011. Handbook of Frozen Food Processing and Packaging, Second Edition. Handbook of Frozen Food Processing and Packaging, Second Edition 3 38 .
Yankun Zhou & Yrjö H. Roos. (2011) Characterization of Carbohydrate-Protein Matrices for Nutrient Delivery. Journal of Food Science 76:4, pages E368-E376.
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